1 head Romaine lettuce
1 red pepper
Mozzarella cheese to taste
Toasted pecans to taste

Toast pecans in hot oven (450-500 degrees) for 5 minutes. Start watching at 2 1/2 minutes - they burn easily and continue to cook after removed from hot oven.

Tear up Romaine lettuce for amount needed. Dice red pepper; add to lettuce. Sprinkle in cheese and pecans to taste. Toss and serve (excellent with oil vinegar). Stay crispy in refrigerator for up to 1 hour - covered.